I’m working on growing the US tofu market—wrote a book on the subject (www.brokencuisine.com) and figuring out what’s next.
Besides tofu, I restarted and led the EA Los Angeles group and previously restarted and co-led the EA club at the University of Southern California.
Thanks for your help.
Thanks Jeff!
That’s fine with me—just removed that wording. Thanks for the suggestion.
Glad it was helpful!
Jealous of your housing! Let me know how folks like the recipes :)
Thanks for supporting! I’m not sure if Amazon has dropped the price yet… hopefully they should today or tomorrow.
That’s interesting. I wonder how Singapore compares to China for tofu?
My impression is that Singaporean food overlaps most with Southeastern (Fujian and Cantonese) Chinese cooking, but those two cuisines use fewer varieties than other regions of China. Granted, I’ve never been, so this could be very wrong! Does anyone have a better sense?
Thanks Bella!! I hope so too!
Thanks Jessica! I’m so with you on the Chinese alt protein scene… would love to see more folks promoting these foods abroad!
Ooh, thanks for catching the international e-book pricing—just messaged Amazon and they’ll correct that today or tomorrow.
I think this is a pretty open question. I’m more skeptical of plant-based meats than a lot of folks, largely because I think “narratives” matter more than “taste” for food selection. Narratives scale, whereas taste is extremely individualized. But dominant food narratives in China (and in the US!) ascribe a lot more value to things like local, natural, farm-to-table, cultural than the things that PBM are good at.
oh no! Thanks for the catch. Will try to fix that right now
Eli, I’m sorry I just saw your message! This program sounds really interesting. I missed the signup deadline but will shoot them a message. Thanks for the recommendation!
Yum, thanks for sharing that link! Cool to hear that there’s exciting tofu happening in Kenya. And absolutely, I think you’re right—making tofu hip doesn’t necessarily mean it will spread. That said, it’s hard to imagine the tofu market growing without it becoming a more desirable food, and that seems easiest via restaurants for now. A lot of work to still be done!
Very cool! Thanks for the rec
Huh I guess I haven’t chatted with (or know) enough influencers, but I’m familiar with some that do try products for free, and sometimes post about them. Maybe that’s the exception though?
Turns out my last comment was wrong! Mary’s Test Kitchen (https://www.instagram.com/marystestkitchen/) has found that by removing the starch from other legumes, you can make soy-like tofu out of them. Haven’t tried yet but looks legit!
Sounds delish! How do you usually prepare your yuba sandwiches?
Too cool—I’d love to hear your favorite ways to eat it :)
And thank you for offering! Just sent you a message
Oh amazing! Thanks so much for the suggestion—I’ll definitely reach out to Jenny :)
Interesting idea! Funny enough, black bean tofu is actually made with black soybeans, not black beans. The standard beans don’t curdle the same way—too much starch content—so they can only form starch not protein gels. Would be cool to see more of them, though, and be able to better personalize towards different restaurants
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Thank you. Now I’m curious how New Zealand compares to the US stuff!